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Honey Lime Chicken (Quick, Easy & Packed with Flavor!)

Name: Honey Lime Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 tablespoons honey; 2 tablespoons soy sauce; 3 tablespoons lime juice; 1 garlic clove (minced); 4 boneless skinless chicken breasts (or thighs); salt and pepper; 2 tablespoons olive oil; 2 tablespoons chopped cilantro or parsley

Author

Kylee Ayotte

| Published/Modified:

May 20, 2025

Rating

This quick and easy honey lime chicken is packed with sweet and savory flavor from simple ingredients like honey, lime juice, soy sauce, and garlic. Perfect for a fast dinner with rice or veggies – and great for leftovers too!

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Glazed chicken breasts on a platter with chopped cilantro and lime wedges.

Sweet, tangy, juicy chicken in just 20 minutes? Yes, please. This honey lime chicken is one of those easy weeknight dinner winners that checks every box: fast, yummy, and super easy.

This is my secret weapon for crazy busy nights. A plain, seasoned chicken breast is just fine, but if you can pack so much flavor into it, very easily – why wouldn’t you?

Bonus points: the leftovers are perfect for salads, wraps, or tacos the next day. You’re gonna want this one on repeat. This chicken freezes super well. Double it and freeze the rest for busy nights!

Love chicken breasts? Me too! here are some other quick and easy dinners. Try Baked Chicken Tacos for Tuesdays, Creamy Chicken Spaghetti on pasta night, and Crockpot Chicken and Noodles for an easy, comforting dish where the crockpot does all the work.

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

Sliced chicken breast on a cutting board with chopped cilantro and lime wedges.

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Why you’ll love this recipe:

Quick. Ready in 20 minutes!
Flavorful. Sweet, tangy, and savory.
Adaptable. Use chicken breasts or thighs.

This goes great with some roasted broccoli or some cilantro lime rice or quinoa.

You might also enjoy my Sticky Honey Glazed Chicken Thighs for a sweet and savory weeknight chicken dinner.

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Frequently Asked Questions

Can I use bottled lime juice?

Fresh lime juice is best for flavor, but bottled works in a pinch.

Can I use chicken thighs instead of breasts?

Yes! Boneless chicken thighs will work just as well. Adjust cooking time as needed.

Can I make it spicier?

Yes! Add 1 tablespoon of chili paste or chili garlic sauce to the mixture for extra heat.

Can I make this ahead of time?

You can prep the sauce and marinate the chicken for a few hours in advance. Cook just before serving.

Can I double the sauce for meal prep or extra drizzling?

Yes, and you should!!

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

Sliced chicken breast served over rice with broccoli and lime wedges.

Key Recipe Ingredients

Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.

Honey. This adds sweetness and helps give the sauce a nice, sticky texture. If you don’t have honey, maple syrup will work too!
Soy sauce. Brings a salty, umami kick to balance the honey. If you’re watching sodium, go for a low-sodium version. You can also use agave.
Lime juice. Fresh lime juice gives the best tangy flavor, but bottled lime juice works in a pinch.
Garlic. A must for great flavor! You can use garlic paste, minced fresh garlic, or even garlic powder if that’s what you have. Using bottled garlic or frozen garlic cubes is another option.
Chicken. Boneless chicken breast or thighs work great. If your chicken breasts are huge, slice them in half so they cook evenly. You can also use the thin cut chicken breasts (cutlets) to speed up the cooking time.

Raw chicken breasts on a plate surrounded by labeled ingredients including honey, soy sauce, lime juice, garlic, olive oil, cilantro, salt, and pepper.

How to make Honey Lime Chicken

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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

STEP 1: Make the sauce

Whisk together honey, soy sauce, lime juice, and garlic in a small bowl or shake it all in a mason jar. Set aside.

A bowl of honey lime sauce surrounded by limes, garlic, honey, and herbs. Text on the image says 'Whisk together the honey, soy sauce, lime juice, and garlic until well combined'.

STEP 2: Prep and cook the chicken

Pound the chicken to even thickness. Season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high. Add the chicken and cook for 3–4 minutes per side until golden brown and cooked through.

Serve with lime wedges, a drizzle of sweet honey and some fresh herbs like cilantro or parsley.

Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.

Raw chicken breasts in a skillet with oil. Text on the image says 'Add the chicken to the hot skillet'.

Chicken breasts in a skillet turning golden brown. Text on the image says 'Cook on both sides until golden brown'.

STEP 3: Sauce it up

Pour the sauce into the pan. Cook another 6–10 minutes, spooning sauce over chicken, until fully cooked.

Chicken breasts in a skillet with sauce poured over. Text on the image says 'Pour the sauce into the pan'.

Glazed chicken in a skillet with lime wedges and chopped cilantro. Text on the image says 'Cook until chicken is fully cooked'.

Variations to Try

Spicy: Stir in a tablespoon of sriracha or chili garlic sauce to add some heat. A pinch of red pepper flakes r a little ancho chili powder works great too!
Grilled: Place the chicken in the sauce and marinate for a few hours, then grill. Remove the chicken from the marinade and discard the marinade (as it had raw chicken in it).
Baked: Place chicken in a baking dish, pour sauce over, bake at 400°F for 20–25 minutes
Air fryer: Cook at 375°F for 12–14 min, flipping halfway. Heat the sauce in a saucepan and cook until boiling and thickened, then pour warm sauce over at the end.

Kylee’s Tips for Success

Pound the chicken to an even thickness for even cooking. You could also buy thinly cut chicken cutlets.
Let the chicken rest for a few minutes after cooking to keep it juicy.
Prep ahead: Mix the sauce and marinate the chicken up to 12 hours ahead

How to store leftovers

Fridge: Store in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken in an airtight container for up to 2 months. Thaw in the fridge before reheating.

Reheating Tips

Microwave: Heat in 30-second intervals until warm.

Skillet: Reheat over low heat with a splash of water to keep it moist.

Glazed chicken on a serving plate with lime wedges and sprinkled cilantro.

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